Why You'll Be Spending Afternoons at Antonio's PGA Cars Studio

As one of the most popular restaurants in the Philippines, Antonio’s couldn’t be inconspicuous if it tried. The publicity-shy eponymous chef-owner Tony boy Escalante willingly withdraws from the headlines. But when his iconic Tagaytay-based flagship opened a satellite on the most hardworking thoroughfare in the city, attention must be paid.  

Amid the EDSA traffic, the flashy Audi e-tron at the front, and the images of winged Bs and equine-inspired coats of arms, the award-winning Antonio’s almost seems low-key. But the collaboration between the eatery—the country’s first representative to Asia’s Best Restaurants—and PGA Cars Studio makes sense in a place where the finest seems to be the recurring theme. Antonio’s, after all, is as much a driving experience as it is a dining one. 

Inside Antonio's PGA Cars Studio

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The fine-dining establishment is closed on Monday afternoons. Instead, the café on the first floor gets the spotlight, glowing literally in the afternoon sun. Cushioned sofas, small tables, and the smell of Lavazza coffee complete the picture. It’s a café by any other name, complete with a girl reading a YA novel in front, except you’re surrounded by luxury cars. 

The cars displayed in the cafe rotate. Today it's a pair of Audis

There are many things to occupy you, from the shiny automobiles on the showroom floor to the kid-sized electric Bentleys in the corner shop. And, of course, you have the café chow: Antonio’s famous house-made bread paired with various flavor permutations. Rest assured, it’s the simple yet sophisticated kind of food that Escalante’s brand never fails to deliver.

For example, the trio of cheeseburger sliders comes with pillowy brioche buns, Gruyere, and bleu d'Auvergne aioli; on the side are thick-cut duck-fat fries. It’s nothing unexpected, except that it is expectedly textbook satisfying.

Cheeseburger sliders

The salmon toast—house-made sourdough with gravlax, dill, onions, capers, and cream cheese—plays with a classic, crowd-pleasing combination. It’s revolutionary in the way that Escalante and his business partner Chef Cyrille Soenen always seem to know what the people enjoy. There are no big gambles on the menu—except, perhaps the pickled ox tongue, which is only divisive in the way lengua always is. Or the cabeza de jabali, a meaty combination of pork mask, pork tongue, and homemade chorizo Pamplona. 

Salmon Toast

Pickled Ox Tongue

Fans of Antonio’s would be happy to know that some of the classics manage to make even the café’s menu. The pate de foie gras with raspberry jelly and pineapple chutney traveled well on the 67.3-kilometer distance. As did the salted cod pilpil: dried, rehydrated cod drizzled with garlic and chili oil, speckled with pink peppercorns, and served with crostini.

Salted Cod Pilpil

Pate de foie gras with raspberry jelly and pineapple chutney

Antonio’s ice cream makes the trip too: roasted pistachio, 100 percent bittersweet non-dairy chocolate, panna with olive oil, strawberry, and more. But if you’re up for a new adventure, do not overlook the kouign-amann. Those familiar with Soenen’s history would know that this multi-layered care is the French chef’s specialty, and here he makes it with apples, raisins, and cinnamon—a breathtaking innovation to enjoy those comforting flavors and even better with a bracing cup of coffee.  

Chef Cyrille Soenen's Kouign-Amann

A selection of Antonio's famous ice cream concoctions

The PGA Cars Studio may seem like a baffling place to spend afternoons. But during this hour, in the eye of EDSA’s storm and with nothing but a lone parked car in view out front, you get the luxury of calmness. Of course, the Porsches and the Audis help a bit, too.

Antonio's main dining area is on the second floor

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